Now it\’s the sugar in food that\’s killing us all.
There\’s one really very large problem with the thesis.
People are mixing and matching the US and not US experience. Evidence in one place is being used as evidence in the other. But the two experiences are entirely different.
The US has indeed been swamped with High Fructose Corn Syrup: HFCS (actually, sod all to do with the corn industry, it\’s the cane and sugar beet industry which maintains the import barriers to the much cheaper world supplies of cane sugar). The rest of the world hasn\’t. So almost all of the US panicking about HFCS simply does not apply to the rest of the world.
And yet it is exactly that evidence which is indeed being applied.
By the mid-70s, there was a surplus of corn. Butz flew to Japan to look into a scientific innovation that would change everything: the mass development of high fructose corn syrup (HFCS), or glucose-fructose syrup as it\’s often referred to in the UK, a highly sweet, gloppy syrup, produced from surplus corn, that was also incredibly cheap. HFCS had been discovered in the 50s, but it was only in the 70s that a process had been found to harness it for mass production. HFCS was soon pumped into every conceivable food: pizzas, coleslaw, meat. It provided that \”just baked\” sheen on bread and cakes, made everything sweeter, and extended shelf life from days to years. A silent revolution of the amount of sugar that was going into our bodies was taking place. In Britain, the food on our plates became pure science – each processed milligram tweaked and sweetened for maximum palatability. And the general public were clueless that these changes were taking place.
That\’s just plain irrelevant.
It\’s entirely possible that the increased consumption of sugar is producing problems. But the evidence needs to be evaluated narrowly: US and non-US. The moment you see anyone in the UK bleating about corn sugar then I\’m afraid they can be safely ignored. Because they\’re simply not making this vital distinction.